Jamaican Cook-Up with Black Soybeans and Greens

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Jamaican Cook-Up with Black Soybeans and Greens

 

Recipe By :Dana Jacobi

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup coconut milk

1 medium onion -- chopped

1 medium green bell pepper -- seeded and cut into 3/4-inch pieces

1 cup long-grain white rice

1 10 oz package chopped collard greens -- see note

1 large carrot -- cut into 3/4-inch pieces

1/3 cup sliced scallions -- white and green parts

1 1/4 teaspoons dried thyme

1/4 teaspoon ground allspice

1/8 teaspoon red pepper flakes -- 1/8 to 1/4

1 15 oz can black soybeans -- drained

salt and freshly ground black pepper

 

Heat 2 tablespoons of the coconut milk in a large saucepan or small Dutch oven

over medium-high. Add the onion and green pepper and saute for 3 minutes, or

until the onion softens.

 

Add 2 cups hot water, the remaining coconut milk, rice, collard greens, carrot,

scallions, thyme, allspice, and red pepper flakes. Cover the pot bring it to a

boil, and reduce the heat. Simmer until the rice is done, 15 to 20 minutes.

 

Mix in the soybeans. Season to taste with salt and pepper. Let sit, covered,

until you are ready to serve.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 177 Calories; 5g Fat (25.6% calories from

fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : This is one of the quickest meals I know, although I discovered it in

one of the most leisurely places on earth. Strolling along the beach near Ocho

Rios in Jamaica, I came across a man cooking creamy coconut rice, smoky-tasting

greens, and velvety red beans, all in an iron kettle set over a charcoal fire in

a shack. He ladled out this modest food onto a paper plate, and I ate it

sitting on a log beside the sea. In our high-speed world, however, you can make

this meatless meal in 30 minutes thanks to frozen collards and canned beans.

To use fresh collard, remove the stems from a medium bunch of the greens, about

3/4 lb. Cut the leaves crosswise into 1/2-inch strips. Boil the greens for 5

minutes and drain. There should be 3 cups cooked greens.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0